Masutani Sairyu VG10 Damascus Nakiri 165mm Western Handle

Part of the edge never reaches the board, so the cut never finishes. At our counter we put it simply: there is not enough flat at the heel. A knife with a long curve is built for rock chopping, not for the Chinese or Eastern up-and-down chop.

A straight edge, like a nakiri's, meets the board along its whole length and finishes the cut. On any knife, a dip worn near the heel or a dull section can cause the same thing.

The bevel. A Japanese dictionary describes the nakiri (菜切包丁) as shaped like an usuba but double-bevel and relatively easy to handle; the Sakai cutlery association describes the usuba (薄刃包丁) as an acute, wide knife for vegetables, in a square Kanto type and a kamagata Kansai type.

The names overlap, since another dictionary records the usuba as also called nakiri, so check the bevel rather than the name.

Yes, it can, though it rusts less readily. VG10 (V金10号) is a stainless steel, and stainless strictly means a steel that rusts less, not one that never rusts.

Takefu, which makes VG10, lists 15% chromium, above the 10.5% that defines stainless steel, and describes its corrosion resistance as excellent. Dry the knife after washing.

Takefu, the steelmaker behind VG10, gives HRC 60 or more as a standard value. The hardness of a finished knife depends on its maker.

Takefu says the steel's 15% chromium, 1% molybdenum and 1.55% cobalt give it high hardness and a long-lasting edge, and that it is easy to sharpen.

The Echizen Uchihamono Cooperative describes Masutani's (増谷刃物製作) 170 mm Sairyu santoku (彩流三徳) as having V Gold No.10 (VG10) steel sandwiched between laminated material.

The cooperative describes the steel as intended for professional use. Its listing also specifies a handle with a bolster.

Four. Masutani's own page says it has carried the 700-year tradition of Echizen forged knives, Echizen uchihamono, across four generations.

The workshop, 増谷刃物製作, works in Takefu, Echizen City, Fukui.